Description
This Sheet Pan Maple Mustard Roasted Chicken is an easy, flavorful meal featuring tender, juicy chicken thighs glazed with a sweet and tangy maple mustard sauce. Roasted alongside nutritious Brussels sprouts and baby carrots, this one-pan dinner is perfect for a quick weeknight meal or cozy weekend feast, delivering a delightful balance of sweet, smoky, and savory flavors with minimal cleanup.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- Salt and black pepper, to taste
Vegetables
- 1 cup Brussels sprouts, halved
- 1 cup baby carrots
Maple Mustard Glaze
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
Instructions
- Preheat the oven. Set your oven to 400°F (200°C) to prepare for roasting the chicken and vegetables evenly.
- Prepare the chicken. Rub the chicken thighs with olive oil to keep them moist and help crisp the skin. Season generously with salt and black pepper for balanced seasoning.
- Make the glaze. In a small bowl, whisk together maple syrup, Dijon mustard, whole grain mustard, apple cider vinegar, garlic powder, onion powder, and smoked paprika until fully combined to create a sweet, tangy, and smoky glaze.
- Arrange chicken on sheet pan. Place the chicken thighs on a large rimmed sheet pan and drizzle half of the maple mustard glaze over the top to infuse flavor during roasting.
- Add vegetables. Scatter the halved Brussels sprouts and baby carrots around the chicken on the sheet pan. Drizzle the remaining glaze over the vegetables and sprinkle with salt and pepper to taste.
- Roast everything. Place the sheet pan in the preheated oven and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
- Serve and enjoy. Remove from oven, let rest briefly, then serve the glazed chicken thighs with the roasted Brussels sprouts and carrots for a delicious, balanced meal.
Notes
- For crispier chicken skin, broil the chicken for the last 2-3 minutes but watch carefully to avoid burning.
- You can swap Brussels sprouts and baby carrots for other root vegetables like parsnips or sweet potatoes.
- Make sure not to overcrowd the sheet pan to allow proper roasting and caramelization.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven or air fryer to maintain texture.
